Tofu Vege Hot Pot (Vegan, Gluten-Free)


This is a tasty vegetarian meal, that even my big meat-eater husband enjoyed.  You can replace the veggie’s for just about any variety:  zucchini, eggplant, kale, spinach, watercress, broccoli, cauliflower, bell pepper, etc.  If you chop everything up in advance, cooking is a breeze.


  • 1 t peanut oil
  • 1 c thinly sliced shallots
  • 1 T matchstick-cut peeled fresh ginger or ¼ teaspoon ground ginger
  • 1 t ground turmeric
  • 1 serrano chile, thinly slice (seeded for less heat, I only used 1/2 a one)
  • 2 garlic cloves
  • 1.5 cups shredded green cabbage
  • 1 c sliced shiitake mushrooms caps, other mushroom varieties work well also
  • ½ cup ¼-inch thick sliced carrot
  • ¼ to ½ cup water
  • ¼ c wheat free tamari or low sodium soy sauce
  • ½ t sea salt
  • 1 (14 oz) can coconut milk
  • 1 lb water packed firm tofu, drained and cut into 1 to 1/2 in cubes
  • 2 tomatoes cut into 1 in thick wedges
  • ½ cup torn fresh basil leaves
  • ¼ cup (1 in) sliced green onions
  • 2 c hot cooked jasmine or brown rice
  • 4 lime wedges (optional)

Heat oil in a large saucepan over med heat.  Add shallots and saute for 3 min.  Add ginger, turmeric, chile, and garlic, cook 1 min, stirring constantly.  Add cabbage, mushroom, and carrot, cook 3 min stirring.
Stir in water, soy sauce, salt, and coconut milk; bring to a boil, add tofu, and reduce heat to simmer for 5 min.  Add tomato and simmer for 4 min.  Stir in basil and onions turn off heat and allow to sit for 2 min.  Serve over rice with lime wedges.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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